Free Recipes from Around the World! New Recipes Every Day!

YUMMY CABBAGE ROLLS

Servings: 6
Ingredients:

1 md Cabbage
2 1/2 c  Tofu; crumbled
8 c  ;water; boiling
2 tb Olive oil
1    Celery stalk; chopped
1 ts Basil
1/2 ts Cinnamon
1 ts Thyme
1/4 ts Cloves
1/4 ts Celery seed
4 tb Tamari
1/2 c  Tomato paste
2 c  Brown rice; cooked
1/2 c  Nuts; chopped
16 oz Tomatoes, canned; with their
-juice
10 oz Sauerkraut

Cut the core out of the cabbage and discard it.Place the cabbage, stem enddown, in a large kettle. Place about 1 inchof water in the bottom of theketle. Cover and bring the water to a boil. Reduce the heat to a simmer andsteam the cabbage for about 10 minutes.
Remove the cabbage and [...]

WILD RICE AND ARTICHOKE SALAD

Servings: 4
Ingredients:

3/4 c  Wild rice
3/4 c  Brown rice
3 c  ;water
1 tb Oil
1/2 ts Salt
6 oz Jar marinated artichoke
-hearts; drained, halved
1    Red pepper (sweet); cored
-and cut into 1/2-inch
-pieces
1 md Carrot; very thinly sliced

———————————-DRESSING———————————-2/3 c Olive oil3 tb Red wine vinegar1 ts Dijon-style mustard1 Garlic clove; minced1/2 ts Poultry seasoning1 ts Thyme1/4 ts Basil1/4 ts Oregano1/2 ts SaltPepper to taste1 sm Head leaf lettuce; washed,-dried, and torn into bite–size pieces
Rinse the wild rice in a strainer under cold running water. Put in amedium [...]

VERICHEESEY CASSEROLE

Servings: 8
Ingredients:

1 ts Vegetable oil
1 c  Chopped onion
3    Garlic cloves, minced
1 c  Chopped mushrooms
1 ts EACH dried basil, thyme,
-marjoram, and cumin
2 c  Cooked beans
2 c  Cooked brown rice
3    Eggs, slightly beaten
2 c  Low fat cottage/ricotta
-cheese (or combination)
1/4 c  Crumbled Feta cheese
-(optional)
2 tb Soy sauce
Salt
Black pepper
Cayenne to taste
2 md Tomatoes, sliced
1/2 c  Grated parmesan cheese
1/2 c  Fine dry bread crumbs

Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic andmushrooms until onion is nearly soft. Add all remaining ingredients exceptfinal three. Mix well and spread mixture in a large greased or sprayedshallow baking dish. Arranged tomato slices over the top. Mix togetherparmesan and crumbs and sprinkle over tomatoes. Bake for [...]

VEGETARIAN STUFFED PEPPERS

Servings: 6
Ingredients:

1/2 lb Dry red kidney beans
1 c  Brown rice
6    Green peppers
3 tb Olive oil
4    Garlic (minced)
1    Onion (diced)
2    Stalks celery (diced)
2    Carrots (diced)
2    Tomatoes - peeled, seeded,
1/2 ts Dried basil
1/4 ts Dried red pepper flakes
1/2 ts Dried oregano

Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmer for45 minutes (or until all liquid is absorbed). Put 2 tablespoons olive oilin frying pan and add the minced garlic. Saute for 3 minutes, stirring sothe garlic doesn’t burn. Add onion, celery, and carrots and saute for [...]

VEGETARIAN EGG ROLLS

Servings: 12
Ingredients:

1 pk Egg roll wrappers
Or
1    *recipe of cheese blintz pan
Sesame oil
1 c  Celery, finely chopped
1    Onion, small, finely chopped
2    Garlic cloves, minced
1 c  Cabbage, finely shredded
1 c  Mushroom, finely chopped
1    Green pepper, finely chopped
1/2 c  Water chestnuts, finely chop
1 c  Sprouts, bean or seed, fresh
1/4 c  Soybeans, dry cooked and
-pureed
3 tb Soy sauce
2 1/2 c  Brown rice, cooked

These egg rolls make an excellent first course, or when eaten right withthe cooked rice, a whole meal. Just be sure, if you eat them without rice,that you include rice in the meal to complement the soybeans.
In a wok or frying pan saute the vegetables in sesame oil in the ordergiven. After [...]

VEGETABLE CURRY #2

Servings: 5
Ingredients:

4 c  Hot cooked Brown Rice
2 x  Carrots, sliced
1 x  Sweet red pepper,coarse chop
1 c  Peas
1 c  Cauliflower florets
1 c  Broccoli florets
1 x  Onion, cut into wedges
2 x  Tomatoes, cut into wedges

———————————–SAUCE———————————–2 tb Safflower oil2 tb Minced Gingerroot1 x Sm hot chili pepper *2 tb Lime juice2 tb Curry powder (to taste)3 x Cloves garlic, minced1/2 c Vegetable stock
* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsaltedpeanuts, optional. Cook or reheat rice.Steam [...]

VEGETABLE ALMOND RICE

Servings: 6
Ingredients:

2 ts Margarine
1 sm Onion; chopped
1 1/4 c  Vegetable broth
1 tb Lemon juice
1/2 ts Garlic powder
1 1/2 c  Instant brown rice
1 c  Mixed vegetables
2 tb Slivered almonds; toasted
1/2 ts Dried dill

Melt margarine in a medium saucepan over medium heat.Add onion and saute until tender.
Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice andvegetables, and return to a boil. Reduce heat to low, cover and simmer for5 minutes. Fluff with a fork. Stir in almonds and dill.Cover, let stand [...]

THANKSGIVING LOAF

Servings: 10
Ingredients:

3 c  Cooked lentils
3 c  Steamed brown rice
1/2 c  Dry oatmeal or cornmeal
1/2 c  Almond or cashews, ground
-fine  3/4 cup (approx.)
-tomato juice
1/4 c  Sunflower seeds, ground
-fine
-(optional)
1 c  Chopped celery
1 c  Chopped tomatoes
1    Heaping tablespoon of sage
-(this is the key spice)
-Garlic power (optional,
-can be added while
-eating)
3 c  Cooked millet
1 c  Whole wheat bread,
-crumbled (3 slices)
1 c  Chopped onions
1 tb Light
-vegetable oil
1/2 ts Celery seed,
-ground
-Salt to taste

Lightly saute onions in a mixture of water and oil.
Add celery and tomatoes, but only saute very little to soften and stop.(the celery, if not over-cooked, gives a nice ‘crunch’ to the loaf)
Combine all the ingredients and mix well, add bread crumbs and tomato juiceto make stiff. Add water if the mixture seems [...]

SWEET POTATO RISOTTO

Servings: 6
Ingredients:

1 c  Onion; chopped
2 tb Corn oil
2 c  Sweet potatoes
1 c  Short grain brown rice;
-uncooked
2 1/2 c  Vegetable broth
1/2 ts Black pepper

Saute onion in one tablespoon oil.
Peel sweet potatoes and cut into 1/2′ cubes. Add remaining one tablespoonof oil and potatoes to onions, and saute for 5 miknutes.
Add rice and saute for 2 minutes.
Add vegetable broth and pepper. Bring to a boil, cover and reduce heat.Simmer until liquid is absorbed, about 40 to [...]

SWEET CHICKEN RISOTTO

Servings: 4
Ingredients:

————————-WALDINE VAN GEFFEN VGHC42A————————-
3/4 c  Onion; chopped
3/4 lb Chicken breast; slice thin
1 tb Vegetable oil
2 c  Uncooked instant brown rice
28 oz Chicken broth
1 tb Prepared horseradish
4 ts Sugar
1 md Sweet green pepper; sliced
1 md Sweet red pepper; sliced
14 oz Black beans; rinse, drain or
2 c  Cooked beans
1/4 c  Grated Parmesan

Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradishand sugar. Simmer, covered, for 15 minutes or until rice is tender (thereshould be extra liquid). Add peppers and black beans. Simmer for 5 minutes.Sprinkle with cheese before serving. Source: Newspaper
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